(serves 6)
Don’t be put off by the long list of ingredients. It includes spices that you probably have already, plus vegetables and proteins.
Cajun spice mix:
2 tsps. paprika
2 tsps. oregano
2 tsps. thyme
2 tsps. chili powder
1 tsp. Kosher salt
¼ tsp. cayenne pepper
¼ tsp. freshly ground black pepper
12 to 16 large shrimp, peeled
3 large chicken breasts with skin and bone, cut in half widthwise
3 chicken thighs with skin and bone
2 chicken Andouille sausages (I like Trader Joe’s), halved lengthwise and sliced on the diagonal
1 1/2 tbls. olive oil
2 large onions, chopped coarsely
½ red pepper, chopped coarsely
2 carrots, chopped coarsely
2 cups brown rice
½ cup white wine
3 3/4 cups vegetable or chicken stock
to cook shrimp: 1 tbl. olive oil
to garnish: ¼ cup finely chopped parsley
For the chicken, shrimp and Andouille sausage: Mix together ingredients for Cajun spice mix. Set aside 2 teaspoons to coat the shrimp. Place shrimp in small bowl and coat well with the reserved Cajun spice mix. Cover and refrigerate until ready to use (later on).
In a large mixing bowl, sprinkle remaining Cajun spice mix over chicken pieces. Coat well.
Heat 1 1/2 tablespoons of olive oil in a large sauté pan over medium to medium high heat. Add chicken in 2 batches, skin side down. Cook for 3 minutes, then turn down heat to medium and cook minute or two until nicely browned. Turn chicken over and cook for 3 minutes on second side. Set browned chicken aside on plate.
Add Andouille sausage to sauté pan and cook for 2 to 3 minutes on each side over medium heat until browned. Add to chicken.
For the vegetables and rice: Stir onion, peppers and carrots in same sauté pan. Season with a bit of salt, stir well and cover. Let vegetables soften for at least 10 minutes over low heat, stirring once or twice.
Stir in rice and coat well. Turn heat up to medium high, pour in wine, bring to a boil and stir well for a minute. Add stock and put back in chicken and sausages pieces. Bring to a big boil, stir well, cover and reduce heat to low. Let cook undisturbed for 45 minutes. Check rice, if it hasn’t absorbed all the liquid, stir quickly (as much as you can, the chicken will be in the way), cover and allow to cook for 10 minutes more on low heat.
To finish shrimp: Meanwhile, heat a tablespoon of oil in a medium-sized nonstick frying pan over medium high heat. Add shrimp and cook for one minute or until seared on one side. Remove from heat, turn shrimp over. Just before serving jambalaya, cook second side of shrimp for another minute over high heat.
There are two ways to serve the jambalaya:
Keep jambalaya in the sauté pan in which it was cooked. Fluff up the rice a bit and garnish the pan around the edges with cooked shrimp. Sprinkle with finely chopped parsley and serve.
OR spoon out cooked rice onto large platter. Arrange chicken pieces on top and arrange cooked shrimp around edge of dish. Sprinkle with lots of finely chopped parsley just before serving.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.